I think this sign means that they’re open until midnight today? They open for Saturday lunch at 11:30am.

Weekend lunch menu. I think the prices are good.

BBQ Eel dish sounds interesting. But I wonder where they get their eel from? All the Japanese people I talk to refuse to eat eel farmed in China. That’s all the cheap eel you see in practically all Japanese restaurants and supermarkets in town.

I love their menus! Denim, leather and studs! I caressed it.

Cute pocket in the back.

I gotta come back to try their nibbly specials.

Now I know what “zipang” means.

I went with the “Mille-Feuille Pork Cutlet Combo”. Sounded the most interesting after the “Beef Tendon Curry”.

They have a cool long table! And the owner guy dresses niiiice. He matches the menu! Leather and denim!

Nice lights.

Brewery Creek is just across the street.

Another shot of the inside.

Miso soup was hot and not too salty. Slices of daikon and carrot inside.

Standard salad with ponzu dressing.

Agedashi tofu with eggplant. Sauce needed a bit more saltiness.

Here’s the combo (minus salad that I already ate).

Crispy! But I think they should use either the rack or the paper, not both, so the oil actually has a chance to fall away from the cutlet.

Unexpectedly got two sauces. Standard “bulldog”-like sauce on the left and delicious hoisin on the right.

A bit hard to see, but it’s called “mille feuille” cuz they use layers of thinly sliced pork inside instead of a whole chop.

Good rice too. Pretty tasty lunch.

You can see the layers a bit clearer here. Probably should be called “quatre feuille” instead! One negative is that it’s a bit dry. The parts near the edge (presumably where the fat is) were better. Love it with the sauce though!

1 day agoby dennisthefoodieS H R I N K A G E // No shrinkage here with @backcountrybrewing 's impressive 3.4% #IndiaSessionAle#IWasInThePool ! You get most of the juicy goodness of a full-on #hazyipa but with half the alcohol! The finish is understandably lighter and waterier but for the style it's quite an accomplishment. #craftbeer#backcountrybrewing#yvr#vancouver // You might've noticed way less beer posts lately. I've stopped drinking alcohol on most weekdays, so cut down my consumption by half. Feels good but my beer fridge is bursting at the seams. Strictly cream of the crop from now on (hopefully).

1 day agoby dennisthefoodieC A U L I F L O W E R // Wicca whipped up a #ChickenCurry with #RoastedCauliflower for #dinner . The extra roasting step is so worth it! She also threw in mushrooms, sweet potato, tomatoes, and carrots. We've been using Megachef blue label fish sauce for cooking lately and it's great — a bit bolder and saltier than Red Boat. (We still love Red Boat for making nuoc cham though!) The Megachef has great depth, which you can tell by tasting side-by-side with cheap fish sauce, which tastes mostly like salt and stank. #curry#yvr#vancouver

2 days agoby dennisthefoodieS W E E T ' N S W E E T P O R K // Some good #Korean#SweetAndSourPork ($18) with crunchy rice flour batter at @andamiro_korean_bistro . Like Chinese S&S pork, this Korean version is still plenty sweet and good but you have to be in the mood. Swipe to see the royal flourish of omelette strips on their Royal Beef Japchae ($16) and decent Bulgogi Stew ($12). Good value and service at one of the few Korean restaurants in Vancouver proper. They gotta do something about the smell of gas though. It's not the mercaptan (rotten eggs)

2 days agoby dennisthefoodieC H E E S E ' N C H I C K E N // Some good/decent #Korean eats this past weekend with @michelle_wsy . (Great seeing you and the family! Thanks for the exclusive American Spam!) I finally got to try a Korean bbq dish with melty cheese in it: #ChickenBulgogi ($13) with #cheese (+$3). Amusing but not particularly delicious. Watery bland cheese hardens fast. The restaurant @andamiro_korean_bistro is in a convenient location (for us), has good value and prompt service, with decent food that does the job. Quick review of this place now posted on my blog. #andamiro

2 days agoby dennisthefoodieO U T O F S E A S O N // No kidding, #uni is totally out of season right now, but that didn't stop me from trying these dirt cheap big unis (3 for $10) from Steveston. After all the work of cutting these guys open and cleaning the #seaurchin gonads, the result tasted watery with none of the silky richness that uni has from October to March. Lesson learned! (Actually I already knew this going in, but I had to test the theory for myself .) #yvr#vancouver#sashimi